One year ago I decided to build a blog that would support my creativity and give me joy. It also gave me a forum to honor my mom and share her favorite dishes and my memories of those dishes with all of those who just happened to like some good, old-fashioned recipes.
Some weeks were harder than others. Sometimes I just didn’t feel like taking photos and writing up every step to building a dish, but I did it anyway. Sometimes my memories associated with a dish or the time of year made the write up truly challenging. But there was one thought that pierced through those duldrums every single time. My mom making those dishes. My mom serving us something different for dinner every single night. My mom whipping up something quick and delicious or long and drawn out, but making it for her family without complaint. She didn’t just stop there. She made us lunch and breakfast, too. She loved to cook and she loved her family and because of those two reasons, she taught us to cook, too.
So, one recipe a week ain’t nothin’ to shake a stick at.
But who likes to spend all day in the kitchen…other than me? This is the kind of hearty meal that has minimal prep and maximum taste. Plus, I don’t know about you, but it’s cold here and having a big bowl of gravy, meaty, potato-y goodness is exactly where I like be.
Take 2-2 1/2 pounds of chuck or round beef and cut it up into 1 1/2 inch cubes. (A little trick to make the cutting easier is to put the meat in the freezer for an hour or so before you slice it. If you are defrosting the meat, cut it up before it is completely defrosted.) Put it in your cooking dish and toss it with 1 tbsp. Kitchen Bouquet.
Kitchen Bouquet was a mystery to me, too, so don’t you worry. You will find it next to the pouches of gravy powders and taco seasonings at the grocery store. It is a browning and seasoning sauce, first introduced in 1879. I wonder if it is a cure-all elixir?
Have you ever had Cream of Rice? I flippin’ love it. If you whip up a bowl and add butter, cinnamon, brown sugar, and a touch of vanilla, you’ve got cinnamon bun cream of rice and it might just be the best tasting breakfast ever.
Adding Cream of Rice to the beef burgundy thickens it up while cooking, leaving you with a super dreamy gravy. Plus, it’s gluten-free!
Now to the chopping of the veggies. This is where things went dark for me. Very, very dark. I had zero problems with the carrots. I cut them in half and then quartered them lengthwise. No problem. I was going to use my super fancy, super sharp knife to thinly sliced the onions, but I thought, heck…that’s what my mandolin slicer is for! I was moving along quite speedily until the moment that I ran out of onion and sliced my thumb instead. I have to say, it made a very precise cut…right through my thumb and nail, but that’s about where my admiration for it came to a screeching halt. The food guard is no joke. Too bad I lost mine. Please don’t lose yours.
Once I stopped crying, I put all the vegetables and seasonings into the pot with the beef and gently folded them in. I’m guessing that this recipe came from an advertisement for BinB canned Mushrooms, since they were listed specifically in the original recipe. I, too, used canned mushrooms to honor the recipe, but feel free to use fresh mushrooms, if you are so inclined.
I had some leftover red wine from the night before and poured a generous cup all over the beef. Covering it with a lid, I placed the pot into my pre-heated oven and set my timer for 30 minutes.
Every 30 minutes I pulled the dish out of the oven and gently stirred the meat and vegetables and returned it to the oven. I continued doing this for a total of 2 1/2 hours. During the final 30 minutes, I boiled seven Yukon Gold potatoes to use as a bed for the Beef Burgundy.
If you are in need of a giant hug and a warm blanket and sleepy, full-tummy goodness, then this is the dinner for you. Now, I’m going to take a nap.
Oven Beef Burgundy
- 2 lb. chuck or round beef
- 1 tbsp. Kitchen Bouquet
- 1/4 c. Cream of Rice
- 4 carrots
- 2 c. thinly sliced onions
- 1 c. thinly sliced celery
- 1 clove garlic, minced
- 2 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. marjoram, crushed
- 1/8 tsp. thyme, crushed
- 1 c. Burgundy or dry red wine
- 1 can (6 oz.) mushroom crowns, including broth
- Trim excess fat from meat. Cut into 1 1/2 inch cubes.
- Place in a 2 1/2 quart casserole or dutch oven and toss with Kitchen Bouquet, coating meat on all sides.
- Mix in Cream of Rice.
- Cut carrots in quarters lengthwise and in half crosswise.
- Add in carrots and remaining ingredients. Mix gently.
- Cover and bake in a pre-heated 325 degree oven until meat and vegetables are tender, about 2 1/2 hours.
- Stir meat every 30 minutes.
- Serve with potatoes, rice, or noodles.